Pumpkin Chocolate Chip Cookies

It’s fall and the stores have pumpkins everywhere.  I wanted to make chocolate chip cookies, but once I saw all the pumpkins, I knew that I needed to make Pumpkin Chocolate Chip Cookies.

I usually make my chocolate chip cookies with semi-sweet chocolate chips, but these soft and chewy cookies are loaded with milk chocolate chips, which pairs perfectly with pumpkin.

Let’s BAKE! 


1 cup butter, softened (2 sticks) (8 oz)
3/4 cup caster sugar (superfine or baker’s sugar) (5 oz.)
1 cup light brown sugar (7-1/2 oz.)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin, canned (8 oz.)
2 cups all-purpose flour (9 oz.)
1 cup whole wheat pastry flour (4-3/8 oz.)
1 teaspoon baking soda
1 teaspoon salt
12 ounces milk chocolate chips (not semisweet)


Heat the oven to 375 degrees F.

Using a mixer, beat the butter and both sugars, until the mixture is light and fluffy.  Add cinnamon and pumpkin pie spice, mixing until combined. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.  In a large bowl, whisk together both flours, baking soda, and salt.  On low speed, beat the flour mixture a little at a time into the pumpkin batter, until completely combined.  Stir in the chocolate chips.

Scoop the cookie dough with a #40 scooper/disher (or scant 2 Tbsp) onto parchment covered baking sheets, 2-inches apart,  Bake for 10-12 minutes, or until the cookies are browned around the edges (they will seem slightly underdone). Remove the baking sheets from the oven; then remove the cookies, with the parchment paper, onto wire racks to cool completely.


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